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July 6, 2019 | History

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Chi-Tang Ho

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1944

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Phenolic Compounds in Food and Their Effects on Health: Volume II: Antioxidants and Cancer Prevention (Acs Symposium Series)

by Chi-Tang Ho First published in 1992 — 2 editions

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Nutrition, functional and sensory properties of foods

by Chi-Tang Ho First published in 2013 — 1 edition

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Food extrusion science and technology

by Chi-Tang Ho First published in 1992 — 1 edition
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Contribution of low- and non-volatile materials to the flavor of foods

by Chi-Tang Ho First published in 1996 — 1 edition

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Flavor measurement

by Chi-Tang Ho First published in 1993 — 1 edition
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OLID: OL7576313A

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